📖Print Recipe: onl.la/EgEwxuA 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (ご視聴ありがとうございました！) Onigiri is a simple food, but there are so much you can do!! If you master how to make good onigiri by hands, the creativity will be endless!! Get inspired with CHEF'S LABO!! I'll see you in the next one!! おにぎりはシンプルでありながら 色んなレシピが作れるので、基本の握り方さえ マスターしてしまえば、どんな具にも対応できます！！ 是非練習して、色んな具材で試してみてくださいね！！ それではまた、次の動画でお会いしましょう！！
I just made the Salmon Onigiri and it was great, it's not easy to get the ingredients here so I used a bit more of the Kombu and without Bonito flakes. It still tastes great. I found where I can get Bonito flakes a bit late for this batch but will have it next time. Thanks for the recipe and the great instructions!
I love that poaching technique for salmon ! It's perfect since there's no need for caramelisation, and no smell in the kitchen ... Those nikumaki look amazing 🤤 Thank you chef !
Wow !! First time watching your video and I’m instantly hooked. All those notes are really helpful and your explanation are really clear. Thank you! Definitely subscribe
UA-cam be showing me some delicious foods.... this looks amazing. I am not a huge fish person, but that salmon looked wonderful! Love all of your Gundam toys...😁💙💙💙
I will definitely try this over the weekend, especially since I asked about onigiri on your last video :D What a coincidence! The meatwrapped variant also looks very interesting, although I might have to explain to my butcher how to cut the meat, that's not something they have by default here. (update: made the meat wrapped and the salmon filled ones, they were both fantastic!)
IDK where you're from but I'm 1/2 European 1/2 American and "pork belly thin sliced" is everywhere, especially Korean Grocery stores like H-mart, otherwise you just use unsmoked, uncured bacon that's also thin sliced. You wouldn't want to make this with beef or anything like that...
@@qweqwe1324 Well, what you can get locally always depends on what people buy. Especially if you don't live in a big city, it can be tricky. Certain cuts of meat and even types (such as horse or mutton) that people will barely ever ask for are not commonly sold as a result. Several japanese recipes that I've seen used minced chicken meat and I would be gobsmacked if any butcher in a 100 mile radius of where I live has ever been asked for that. That said, if you talk to people and ask nicely, they will pretty much always try to accomodate you. My butcher had no problem replicating the cut of meat I needed for this recipe, and if I preorder it, I can also get chicken mince and anything else I need.
You are the best!!! I want to ask what is the substitute for Mirin and Sake because in some country they are rare ききたいです みりんと日本酒のかわりに何がつかいますか? Edit: I'm sorry for my rudeness and not using keigo because i learned Japanese a little bit a few years back
Totally gonna practice these for a long time. I always find it difficult to make my onigiri rice stay in shape. Too bad, guess the lunch bentos gonna be the same for the next few weeks till I master this.
Konichiwa, Chef-san! I love all your videos, its very detail and entertaining to watch and learn! Appreciate if you could give alternatives to mirin/sake/wine cause as a muslim, I cant use it in my cooking. Onegaishimashu!
OMG, I’m so hungry now. I haven’t had Japanese food in decades since I live in an area that is an ethnic food desert! Hard even to get cooking supplies. The different varieties look fantastic! I may just have to buckle down and do these myself. 😁❤️
@@kenjifox4264 The only ethnic food we have here is buffet style Chinese (not that good either). That’s it, everything else is semi-southern food. I used to live in San Francisco and was used to being able to get many ethnic varieties of really good food. REALLY miss the food - was a lot healthier too!
The Nikumaki Onigiri looks so good! I could see making those for both lunches and parties (if Covid ever lets up). Thanks for sharing! (I'm also making a batch of that umami soy sauce immediately, I can see so many uses for it)
and why not cook the salmon in a steamer basket? I do not understand this cooking in plastic bag .. how did the ancestors do? maybe they used leaves or algae but in any case not plastic with everything we know today about its misdeeds
This is an awful lot of work for what it's essentially supposed to be the Japanese alternative to a a sandwich. Far simpler to just buy tinned salmon. Also not sure if the health implications of boiling a plastic bag like that with your food.
freezer bag cooking is absolutely safe, you eat from heated plastic everyday lol and if you're smart enough you can optimize every process shown in the video like preparing rice in advance/having a rice cooker, making it less fancy with simpler fillings and buying a onigiri mould
📖Print Recipe: onl.la/EgEwxuA
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(ご視聴ありがとうございました！)
Onigiri is a simple food, but there are so much you can do!!
If you master how to make good onigiri by hands,
the creativity will be endless!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!
おにぎりはシンプルでありながら
色んなレシピが作れるので、基本の握り方さえ
マスターしてしまえば、どんな具にも対応できます！！
是非練習して、色んな具材で試してみてくださいね！！
それではまた、次の動画でお会いしましょう！！
I'm so hungry now. I want to try the salmon one with hot smoked rainbow trout. Can't wait to try them all. Thank you so much as always.
No worries spiderbirdie!!
I'm glad that I could inspire you!!😉👍
I usually use canned salmon in my onigiri, since my family is from a fishing village and we often have home-canned sockeye in the pantry
I just made the Salmon Onigiri and it was great, it's not easy to get the ingredients here so I used a bit more of the Kombu and without Bonito flakes. It still tastes great. I found where I can get Bonito flakes a bit late for this batch but will have it next time. Thanks for the recipe and the great instructions!
I love Japanese culture and food so much, I really want to start trying to perfect some of the cuisine
Thank you very much for English and Japanese texts! It's great to learn some more Japanese!
Thank you for the tip of having salt on your hands to reduce stickiness! This has been my biggest issue with trying to make onigiri.
It's my first time seeing Nikumaki! Looks amazing
It is a very common dish in Japan!!
Hope you will try it soon JM GA!!😉👍
It's a video that calms me down just by watching it😀
Thanks 로미요리 Romi Yori !!
I'm glad that you liked it!!😉👍
The visuals are immaculate. Great job!
I love that poaching technique for salmon ! It's perfect since there's no need for caramelisation, and no smell in the kitchen ...
Those nikumaki look amazing 🤤
Thank you chef !
No worries Generalmegazord!!
They are all pretty good for Bento too!!😉
Thanks again for the comment👍
Labo Chef! I'm watching the video well in Seoul. It's a great video with detailed explanations, highlights, and background music. Thank you always.
Chef thank you very much for the careful hand motion demonstration, it was perfect
No worries Chris!!
Thank you for the comment!!😉👍
excellent presentation, clear details and guidance, I feel like getting up and preparing this right now
Wow !! First time watching your video and I’m instantly hooked. All those notes are really helpful and your explanation are really clear. Thank you! Definitely subscribe
おにぎり🍙は美味しそうですね！次の料理も楽しみにしています！
Merさん
いつもコメントありがとうございます！！
次も全力で作成します！！👍😉
I'm so happy to find your channel. I think I will try to make onigiri for a Christmas appetizer 😁
Yo, the nikumaki almost made me lose my mind with how good they look. Amazing, Chef!
Thanks for the recipe chef, cant wait to try it
Maravilloso como nos muestras las técnicas, lo haces fácil, un saludo desde España. 💕
I love your tips!
Thank you Chef.
Always wanna make some onigiri at home.
Best channel.
The salmon onigiri is awesome.
More fish dishes please?
I love my good old umeboshi onigiri from the markets, but these ones are a form of art wow
Thanks jo!!
I love umeboshi onigiri too!!
Thank you for the comment!!😉👍
I made the salmon mayo one today and its so good ;u;
In Indonesia, this type of rice usually called 'lemper', using sticky rice, or 'arem-arem' if you use regular rice.
UA-cam be showing me some delicious foods.... this looks amazing. I am not a huge fish person, but that salmon looked wonderful! Love all of your Gundam toys...😁💙💙💙
I have tried to find the right technique to make onigiri, and make it look right. This is perfect, you have done it again.
No worries Steven Farmer!!
I'm glad that my video helped you!!😉👍
Wow...very interesting...
*That looks so good!*
This is the first time I have heard of this dish! Let me try this soon! Thanks again for sharing your knowledge!
Thanks Kenneth!!
Yeah especially the last one (Nikumaki Onigiri) is very popular in Japan.
Hope you'll try it soon!!😉👍
I will definitely try this over the weekend, especially since I asked about onigiri on your last video :D What a coincidence! The meatwrapped variant also looks very interesting, although I might have to explain to my butcher how to cut the meat, that's not something they have by default here. (update: made the meat wrapped and the salmon filled ones, they were both fantastic!)
IDK where you're from but I'm 1/2 European 1/2 American and "pork belly thin sliced" is everywhere, especially Korean Grocery stores like H-mart, otherwise you just use unsmoked, uncured bacon that's also thin sliced. You wouldn't want to make this with beef or anything like that...
@@qweqwe1324 Well, what you can get locally always depends on what people buy. Especially if you don't live in a big city, it can be tricky. Certain cuts of meat and even types (such as horse or mutton) that people will barely ever ask for are not commonly sold as a result. Several japanese recipes that I've seen used minced chicken meat and I would be gobsmacked if any butcher in a 100 mile radius of where I live has ever been asked for that. That said, if you talk to people and ask nicely, they will pretty much always try to accomodate you. My butcher had no problem replicating the cut of meat I needed for this recipe, and if I preorder it, I can also get chicken mince and anything else I need.
That wa outstanding
This looks so delicious ❤
Thanks mummy cooks homemad!!
Hope you will try it soon!!😉👍
im imppressed, i jus made some onigiri the other day i just wished this video was released back then.
No worries Genchi!!
It's never too late to try other recipes!!
Thank you for the comment!!😉👍
Whoaaaaaa loooks so so yummy! おいしい😋🍴💕
Thanks Lovely Stuffs!!
It is actually おいしい！！
Hope you will try it soon!!😉👍
@@CHEFSLABO whoaaaa hahah thank you!! My bad!! おいしい。😍😍😍 yes my husband and i will definitely try this. We love japanese food 😍 thank you!!
Thanks!
Thank you so much for the support Gaston!!
It really helps me keep it going!!😉👍
I cant find a shop that sells me konbu, what should i use instead?
That wrapped onigiri is next level! These must be lots better than the combini bought ones and I love them.
No worries cybersteampunk!!
That is very common dish in Japan! So please try it when you can!!😉👍
@@CHEFSLABO I will try making some, I tried before but it wasn't as good as the ones from Japan lol.
@CHEFSLABO could I use bacon on the meat wrapped ones? Maybe not salt the hands to compensate?
You are the best!!!
I want to ask what is the substitute for Mirin and Sake because in some country they are rare
ききたいです みりんと日本酒のかわりに何がつかいますか?
Edit: I'm sorry for my rudeness and not using keigo because i learned Japanese a little bit a few years back
It's all goof Axelino Laiman!!
Please take a look at the description!
There is a FAQ section for it😉👍
@@CHEFSLABO i see thankyou
You always make good recipes! Thank you for making them have a good weekend 😊😉
No worries Teresa!!
Thanks for the comment as always😉👍
@@CHEFSLABO Thank you for your recipes!😉
Merci beaucoup pour la vidéo. Très bien
Pas de soucis!!
Merci pour le commentaire tamara Akoula 😉👍
TASTY!!!
That looks so good!
Totally gonna practice these for a long time. I always find it difficult to make my onigiri rice stay in shape. Too bad, guess the lunch bentos gonna be the same for the next few weeks till I master this.
Great video! Could you do Ebi Chilli don please?
Thanks chef!
No worries DeeBop!!
Thanks for the comment😉
Thank you for your lesson
No worries Lintang!!
Thank you for the comment!!😉👍
"It lasts a few days in the fridge." ...well, not in my household. Too yummy :)
Love how you demonstrate techniques, so educational!
Can I skip sake? Or can I use red wine for change sake? Tq Chef
Hi Lily!
Have a look t the description!
There is a FAQ section for it😉👍
Noted Chef 😉
Konichiwa, Chef-san! I love all your videos, its very detail and entertaining to watch and learn! Appreciate if you could give alternatives to mirin/sake/wine cause as a muslim, I cant use it in my cooking. Onegaishimashu!
Hi Amin!
Have a look at the description👍
There is a FAQ section for your questions😉😉😉
OMG, I’m so hungry now. I haven’t had Japanese food in decades since I live in an area that is an ethnic food desert! Hard even to get cooking supplies.
The different varieties look fantastic! I may just have to buckle down and do these myself. 😁❤️
What restaurants are around you?
@@kenjifox4264 The only ethnic food we have here is buffet style Chinese (not that good either). That’s it, everything else is semi-southern food. I used to live in San Francisco and was used to being able to get many ethnic varieties of really good food. REALLY miss the food - was a lot healthier too!
@@SuzanneWho bummer. Here in LA you can find anything and everything. And I like to try it all.
Man those jelly filled donuts sure look good
Do I need to infuse over night or can I do like an hour?
Hi StarStuffPizza!!
Overnight will be better, but 1 hour is still good enough😉
So it's up to you👍👍
pretty great riffs on umm... punk daft :p
Looks delicious! Thank you!
No worries Jick!!
Thank you for the comment!!😉👍
those autobots chillin in the fridge tho. cute 😁
The Nikumaki Onigiri looks so good! I could see making those for both lunches and parties (if Covid ever lets up). Thanks for sharing!
(I'm also making a batch of that umami soy sauce immediately, I can see so many uses for it)
Tasty looking... 😋
Thanks neko7!!😉👍
Does anyone know the song at the beginningof this video
Hi Aaron!!
Search below on UA-cam my friend!!😉👍
No worries😊
Don't Feel (ft. Danny Polo & A'Rose) by Lose Myself
เพลงเพราะมาก ๆ ครับ
❤
sweet recipes ... if you need accurate english translation, just ask ... i can also translate in french ! ^^
What's the song?
Hi Jason!!
Have a research on the song below!!
Thank you for the comment!!😉👍
Don't Feel (ft. Danny Polo & A'Rose) by Lose Myself
Why the Guntank doesnt have a blanket?
I didn't have any mini towels around😅
But he was totally fine !!
Thank you for the comment👍👍
@@CHEFSLABO i loved your onigiri recipes!
1:21 Your kombu point for the video
Haha😂
Thanks for that iamfiefo😉👍
So this is how Brock makes his jelly donuts
alright. Tomorrow I will visit from local butcher get me some of thinly sliced pork belly.
and why not cook the salmon in a steamer basket? I do not understand this cooking in plastic bag .. how did the ancestors do? maybe they used leaves or algae but in any case not plastic with everything we know today about its misdeeds
Im gonna ask you to delete this video its illegal to be this good at cooking, put your hands up!! 🔫😡
Hablen bien no entiendo lo que dicen
This is an awful lot of work for what it's essentially supposed to be the Japanese alternative to a a sandwich. Far simpler to just buy tinned salmon. Also not sure if the health implications of boiling a plastic bag like that with your food.
freezer bag cooking is absolutely safe, you eat from heated plastic everyday lol
and if you're smart enough you can optimize every process shown in the video like preparing rice in advance/having a rice cooker, making it less fancy with simpler fillings and buying a onigiri mould
If you don’t want the fishy taste. Cut out all that grey/brown flesh, or blood in the main bone.